Cheddar-Pepper Biscuits
Yield
1 dozenPrep
20 minCook
10 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ⅓ | cup |
butter
or margarine, softened |
|
| 1 ½ | cups |
cheddar cheese
divided |
*
|
| ¾ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 79 | ml |
butter
or margarine, softened |
|
| 355 | ml |
cheddar cheese
divided |
*
|
| 177 | ml |
milk
|
|
Directions
In medium bowl, combine flour, baking powder, salt and pepper.
Cut in butter with a pastry blender or 2 knives until mixture is size of coarse crumbs.
Stir in 1 cup cheese.
Add milk, mix just until dry ingredients are moistened.
Turn dough out onto floured surface; knead gently 8 to 10 turns.
Roll out or pat dough about ½ inch thick.
Re-roll and cut scraps.
Place on greased baking sheet. Sprinkle with remaining ½ cup cheese.
Bake at 450℉ (230℃) 10 to 12 minutes or until biscuitsare golden brown.
